Green Pea Hummus is a vibrant, creamy, and delicious vegan peas dip packed with plant-based protein, perfect for spreading on crunchy seed crackers, soft tortillas, or yeastless bread. This easy recipe combines fresh or frozen peas in minutes, creating a wholesome and flavorful twist on classic hummus.
Try my pea pasta, frozen pea smoothie or hearty peas stew for more vegan pea recipes.
I'm all about homemade dips, and this green pea hummus is quickly becoming a new favorite.
It's so easy to make and perfect for meal prep-I always keep a batch in the fridge for quick snacks throughout the week, especially with my pita bread or homemade chickpea crackers.
It's surprisingly filling too, which is a nice bonus! I love scooping it up with fresh veggie sticks for a light, satisfying snack.
Plus, the texture is unbelievably smooth and velvety, and that bright green color just screams spring.
If you're into hummus as much as I am, you'll also want to check out some of my other hummus recipes, like my beet hummus, paprika hummus, spicy black bean hummus, and roasted red pepper hummus - they're all equally delicious.
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Ingredients
- Green peas: I used frozen peas; just thaw them before blending. You can also use canned or fresh ones.
- Chickpeas: Canned chickpeas are super convenient, but feel free to cook them at home if you prefer.
- Tahini: A creamy sesame paste that adds richness and nutty flavor-if you can't find it, try my homemade tahini recipe.
- Olive oil: I highly recommend using extra virgin olive oil for the best flavor.
- Garlic: Garlic adds a punch of flavor. For a more subtle taste, try garlic powder.
- Lemon juice: It gives a refreshing zing that brightens up the dip.
- Aquafaba: The liquid from cooked chickpeas-it makes the hummus extra creamy, but if you forget to save it, tap water works too.
- Salt and cumin: Enhance all the flavors, so adjust it to your taste.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Green Pea Hummus
Combine: Add the thawed green peas, chickpeas, tahini, olive oil, garlic, lemon juice, aquafaba, salt, and cumin to a high-speed blender or food processor.
Blend: Blend until smooth and creamy, scraping down the sides as needed. Drizzle with olive oil and finish with a sprinkle of black sesame seeds or red pepper flakes.
Storage
Store leftover green hummus in an airtight container in the refrigerator for up to 4 days.
Variations
- Spicy kick: Add a pinch of cayenne pepper or a drizzle of sriracha for some heat.
- Herby twist: Add in fresh herbs like cilantro, parsley, or mint for a fresh and vibrant flavor.
- Avocado pea hummus: Blend in half an avocado for extra creaminess and healthy fats.
- No tahini hummus: For a tahini-free version, substitute the tahini with 2 tablespoons of olive oil or aquafaba. Or you can try my hummus without tahini.
Marinela's Tips
- Defrosting peas: To quickly thaw frozen peas, simply place them in a bowl and cover with hot water for 5-10 minutes. Drain well before blending for a smooth, creamy texture.
- Blend longer: For an ultra-creamy hummus, blend for at least 1-2 minutes, scraping down the sides as needed.
- Taste and adjust: Taste your hummus before serving and adjust the seasonings as needed. You might want to add more lemon juice, cumin, or salt.
Frequently Asked Questions (FAQ's)
Yes, you can! Just drain and rinse them well before blending. Canned peas are a convenient option.
More Easy Vegan Dips & Dressings
- Avocado mayonnaise dip
- 3-ingredient sour cream dip
- Oil-free ranch dressing
- Homemade red lentil hummus
- Dairy-free queso dip
- Lemon tahini salad dressing
📖 Recipe
Green Pea Hummus
Equipment
- 1 high speed blender or food processor
Ingredients
- 1 cup frozen green peas thawed
- 1 cup cooked chickpeas
- 2 tablespoons olive oil extra virgin
- 2 tablespoons tahini
- 2 tablespoons chickpea water or tap water
- 2 tablespoons lemon juice freshly squeezed
- 2 small garlic cloves chopped
- ½ teaspoon ground cumin
- ½-¾ teaspoon salt or to taste
Instructions
- Combine all ingredients in a food processor.1 cup frozen green peas, 1 cup cooked chickpeas, 2 tablespoons olive oil, 2 tablespoons tahini, 2 tablespoons chickpea water, 2 tablespoons lemon juice, 2 small garlic cloves, ½ teaspoon ground cumin, ½-¾ teaspoon salt
- Blend until smooth and creamy, scraping down the sides as needed.
Notes
- Storage: Keep leftover green pea hummus in an airtight container in the fridge for up to 4 days.
- Defrosting peas: Place frozen peas in a bowl, cover with hot water for 5-10 minutes, then drain well before blending.
- Blend longer: For an extra creamy texture, blend for 1-2 minutes, scraping the sides as needed.
- Taste and adjust: Before serving, adjust the seasoning by adding more lemon juice, cumin, or salt if needed.
Nutrition
If you try this green pea hummus, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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